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Jim writes:

 Following someone's post about picking pears before they get tree   ripened 
and putting them in cold storage, I picked my Ure Pears when they   first 
began changing color.  Apparently I missed some and they fell off the   tree 
two weeks later.  Wishing to learn how tree-ripening affected stone   cell 
production, I bit into several finding they are the best tasting pears   I 
have ever eaten.  There was an acceptable, tiny bit of grit in the peel   but 
the flesh was wonderful.  Henceforth I'll let them ripen on the tree.

My reply:

Interesting topic.  I have several pear trees and note some are simply 
marvelous when tree ripened.  I pull some at the conventional point and tree 
ripen some to get the best of both worlds.

Harvest Queen is about the finest tasting pear I have had when tree 
ripe...simply amazing.   When given conventional treatment it is still a darn 
good pear.   I have yet to get one that rotted from the inside out when tree 
ripened. 

Harrow Sweet is also excellent tree ripe.  However some do rot from the 
inside out.  I can't figure out why that happens as it is definitely hit or 
miss.   Figure a 15% loss if you tree ripen.

Potomac is a mixed bad, it tends to rot from the inside out about 30% of the 
time - but and check this out, it can and will ferment in the skin.  So if 
you want to get plastered this might be a candidate.

Magness and Warren both ripen on the tree with limited rot, but I cannot say 
there is much of an improvement in taste over conventional methods.

Atlantic Queen....this is awesome tree ripe.  

I think this is all I tried the tree ripening thing on.

the fluffy one


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